Recipe by GrandmaIsCooking
Top Review by Bergy
I have just finished making and eating these for breakfast. Excellent! However next time I make them I will serve them as a side dish (instead of hashbrowns) with Sausages and eggs or as a side dish for dinner. This morning I had them with fruit salad and they were heavy for this combination I needed something more scone like..When I was making them I thought I that some moisture ingredient was missing - not so - just keep kneading them and they come together beautifully. I cut back on the grease and they still came out golden. I will also try broiling them sprying each side with oil or painting them with melted butter. The nice thing is you can do ahead and then just finish them before serving. Thanks for another new recipe
- 1 1⁄4 lbs potatoes (3 or 4)
- 2 tablespoons butter, melted
- 1 cup flour, all purpose
- 1⁄2 teaspoon salt
- 4 teaspoons vegetable oil
Directions See How It's Made
- Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
- Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
- Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
- Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
- Cut into quarters; set aside. Repeat with remaining dough.
- In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
- Serve warm.